Directions

Blanch the green beans in boiling water for 5 min, drain.

Cut the bean curd into slices 1-inch long and 1/4-inch thick. Drain the slices on paper towels, patting them dry. Heat the oil in a wok or possibly deep skillet and fry the slices over medium heat for 3 min, or possibly till light brown. Remove and set aside. Remove all but 1 Tbsp. oil in the wok.

In a food processor or possibly a mortar, blend the shallots, garlic, chilies and salt to create a paste. Heat the oil in the wok and stir-fry the paste over medium heat for about 2 min. Add in the green beans and bean curd, sweet soy sauce, and tomato paste. Stir-fry the mix for 3 min. Serve hot